Top tips for catering for vegans and vegetarians
• Firstly, speak with any veg*n lunch club members about their preferences in order to offer a variety of suitable meals. Bear in mind that some veg*ns prefer to avoid faux meat products, for example, so it’s worth checking on this. If in doubt, just ask. • Think about your existing menu. What meat-free dishes would complement current provisions in terms of style and preparation? Many soups can be made vegan simply by changing meat-based stock to a vegetable stock. Making use of faux mince is an easy way to introduce some veg*n dishes. If you’re making shepherd’s pie, lasagne, Bolognese or chilli for example, simply make a separate one with vegan mince, or even offer the vegan version for all. • Stocks and bouillon are not always suitable for vegans. Look for brands such as Kallo or Marigold. Vegan gravies are readily available such as vegetable gravy granules from ASDA, Tesco, or Co-op, and the red tub of Bisto Original Gravy Granules. • Don’t be scared to combine lots of different vegetables in one dish. You can cook them in many ways too: mashed, roasted, marinaded, steamed, or fried. • Think big and punchy flavours. Seek inspiration in international cuisine. Countries where large numbers of the population follow a meat-free lifestyle such as India, Israel, and 4
Taiwan can be a good starting point. • Consider your choice of sauces. They play a big part in adding flavour to already great veg*n dishes. • Think about structuring veg*n options in the same way you structure meat dishes. We all need the same bases covered. Where’s the protein? Where are the carbs? Where are the vegetables? Where’s the flavour? • Remember vegan options are suitable for all. Why not try serving everyone a vegan starter? It means you don’t need to make lots of separate dishes and you may find it goes down a treat. • You don’t need to serve a completely different meal. If everyone is having sausage and mash, or fish and chips, for example, there are easy swaps so you can serve a vegan version of these dishes, rather than creating something totally different. • Don’t forget to label the veggie/vegan options clearly so they don’t get muddled up. • If you make separate vegan meals and only 1 or 2 people eat them, try cooking in bulk and freezing with clear labels. Then the meals can be served again at another lunch club and you will save some cooking time that week. • Make use of some ready-made products to save time when needed. For example, frozen vegan sausages are a handy option.
